From: Sam Sangster
1 T olive oil
1 T flour
2.5 cups chicken stock (home-made is best
2 large lettuces - use only the greenest leaves
1 bunch spinach
2 small bunches of watercress
1 cup scalded milk
2-3 T cream
Freshly ground pepper
Bunch Parsley - finely chopped
Wash and tear up lettuce, spinach, and watercress leaves.
Saute onion in olive oil until soft in large pan. Then stir into flour, and cook for 1 minute.
Add stock and bring to boil, stirring regularly.
Add leaves, reduce heat, and simmer for about 10-15 minutes.
Remove from heat, and allow to cool. When cool, place in blender, and puree.
Return puree to pan, add scalded milk and cook until heated through. Add freshly ground pepper.
If serving hot, transfer soup into bowls, place a dob of cream in the soup, and sprinkle with chopped parsley.
I prefer it without cream when serving cold.